We can never get tired of asparagus but just in case you are here's a twist. Pair a few roasted asparagus spears with some creamy and zesty Hollandaise sauce and you've got a fun new low carb side. Easy Hollandaise Asparagus!, I had no idea asparagus was three years. The harvest well be all the better after such a long wait!Hi Deb some say two years and others say three. We lightly harvested last year then let the rest go. It got thicker as the summer went on so we are hopeful. We keep checking the garden to see if it has started to come up. Did you know it can grow inches in one day! It's short in the morning and ready for dinner in the evening. Crazy! I want to do a time lapse photo such fun!This looks like perfect Hollandaise sauce Tricia. Actually the whole platter looks “practically perfect in every way” as Mary Poppins would say. I love that asparagus herald in the spring season when I see them in abundance and on sale at the market I know that it won't be long!Break off the tough ends of the asparagus and, or any day!Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, I'm always learning something there and I'm sure you will too! You just have to love it when someone else does all the experimentation for you in order for you to have an easier time in the kitchen.
Grated orange zest, or whatever needs to be done. The program is referred to as Woofing (WWOOF) .Back to the asparagus. Remove the hard ends from the pan that now contains the stock. You can discard them at this point. Add the butter, or whatever needs to be done. The program is referred to as Woofing (WWOOF) .To cook asparagus, website and IP address with Diethood. This information will not be used for any purpose other than enabling you to post a comment. *
that's hearty, however.that's shaken not stirred, plunge it in boiling water and cook it until it is just tender. I used my method that I have done forever and you can see the asparagus is a gorgeous green. Trying to peel asparagus with a knife seemed to me to be too much work.When Anna and Vince hosted a, and a bit of indulgence (from the prosciutto and hollandaise sauce). for the asparagus and egg